• Carole J Martin

Maison Pebe Coconut and Ginger Prawns with Asian Style Prawn Bisque

Ingredients for the Prawns

24 Medium Prawns tail on shell removed, butterflied and cleaned (keep all the heads for the bisque set aside for later

1 inch square of ginger peeled and finely chopped

25 ml Coconut Cream

1 large garlic clove finely chopped

1 teaspoon fish sauce

1 heaped teaspoon coconut oil

Half a lime

You only need half of the garlic and ginger for the prawns use the other half in the bisque (see below)

Salt & Pepper to taste

For the Bisque

24 Prawn heads

400ml water

1 teaspoon of fish sauce

1 tablespoon tomato Puree

Half of the chopped ginger and garlic from the prawns

1 shallot finely chopped

50ml of Coconut Cream

Handful fresh Coriander

Quarter small chopped red chilli or more if you like a bit of heat

Small knob of butter or witch out for rapeseed oil if dairy free

Salt & Pepper to taste

Lemon wedges and Garlic and Coriander infused oil to serve

Method for the Bisque

In a saucepan, add the chopped shallot and butter and fry on a low heat until caramelised, pour the water into the pan and add the prawn heads, tomato puree, garlic, ginger and fish sauce. Bring to the boil and then turn the heat to low and reduce until there is about half of the liquid remaining give the liquid a good stir making sure you give the contents a good stir and push down on the prawn heads too get as much flavour as possible.

Once you have reduced, add the coconut cream little by little stirring all the time until you have a nice light bisque consistency you may not use it all depending on the consistency of the cream – now leave on a very low heat.

Now fire up a large wok or heavy based frying pan, add the coconut oil when the oil is hot, add the ginger, garlic, fish sauce and then add the prawns and coconut cream, fry the prawns for approximately 3 minutes, the edges should just be starting to colour and they will lose their translucency. Sprinkle the chilli over the prawns and add a squeeze of lime.

Now start plating up, add enough bisque to cover the bottom of a shallow bowl and stack six prawns in the centre of each bowl, top with some coriander, a lemon wedge and drizzle a little of the wild garlic and coriander infused oil over the dish (see my recipe for the oil on my blog)

Et voila!

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Maison Pebe, No3, Montfort , 64190

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